Low Carb Spaghetti Squash Carbonara

low carb spaghetti squash carbonara

Author: Kyndra D. Holley  Yield: 6 Servings

INGREDIENTS

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 5 ounces pancetta, diced
• 1 small onion, diced
• 2 cloves garlic. minced
• 2 large eggs
• 1 tablespoon chopped fresh flat-leaf parsley
• ½ cup grated Parmesan cheese
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup shredded Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.
2. Cut spaghetti squash in half lengthwise. Scrape out the seeds. Drizzle squash halves with olive oil and sprinkle with a little sea salt and black pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender.
3. While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add pancetta to the pan and cook until crispy. To the pan, add the onion and the garlic. Cook until translucent and soft.  Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.

INSTRUCTIONS

For full instructions you can go to : https://peaceloveandlowcarb.com